Combine the flour and salt in a medium-sized bowl.

Cut in the cold, diced butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Add the ice water one tablespoon at a time, stirring until the dough comes together but isn’t sticky.

Roll out the dough on a floured surface and fit it into a 9-inch pie dish.

Trim and crimp the edges as desired, then bake the crust at 375°F for 12-15 minutes or until golden brown. Let the crust cool completely.

Mash 1 cup of strawberries in a medium saucepan.

Add granulated sugar, cornstarch, and water to the mashed strawberries, stirring to combine.

Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.

Remove the saucepan from heat and stir in the lemon juice. Let the mixture cool slightly.

Arrange the remaining 4 cups of whole or halved strawberries in the cooled pie crust.

Pour the thickened filling over the fresh strawberries, ensuring they are evenly coated.

Chill the pie in the refrigerator for 3-4 hours or until the filling sets completely.